Ingredients
1/4
cup unsalted butter, softened
1/2
cup packed brown sugar
2
tablespoons granulated sugar
2
eggs
1/4
cup apple juice
1 1/2
cups Gold Medal™ all-purpose flour
1 1/4
teaspoons baking soda
1/2
teaspoon ground cloves
1/8
teaspoon ground nutmeg
1/8
teaspoon ground cinnamon
2
cups chopped pecans (8 oz)
1 1/2
cups chopped pitted dates (8 oz)
1/2
cup finely chopped candied cherries (4 oz)
1/2
cup finely chopped candied pineapple (4 oz)
2/3
cup finely chopped dried apricots (4 oz)
2
tablespoons water
2
tablespoons packed brown sugar
2
tablespoons orange juice
1
tablespoon corn syrup
Preparation
Heat oven to 350°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
In large bowl, beat butter, 1/2 cup brown sugar and the granulated sugar with electric mixer on medium-high speed. Add eggs, one at a time, beating after each. On medium-low speed, beat in apple juice, flour, baking soda, cloves, nutmeg and cinnamon. Stir in nuts and fruit until incorporated (mixture will be stiff and sticky).
On cookie sheet, drop dough by heaping teaspoonfuls about 2 inches apart.
Bake 10 to 12 minutes or until edges are golden brown. Remove from cookie sheet to cooling rack; cool 10 minutes.
In 1-quart saucepan, heat all glaze ingredients to boiling; cook and stir until sugar is dissolved. Brush over tops of cookies.
